TastyDays

Proscuitto Wrapped Pork Loin

We bought our first house about 3 miles down the same road from my husband’s parents’ house in the New York Catskills.  Beautiful house, wooded on about 3 acres, deer and the occasional bear passing through.  We decided not to rent it … Continue reading →

Read the original Food Blog Post here

Cooking in Sens

Cooking in Sens

An eclectic collection of recipes, new and traditional, showcasing the products found in the Burgundy region of France.

http://www.cookinginsens.wordpress.com


Latest Food Blogs from Cooking in Sens

Cooking in Sens

Roasted Maitake Mushroom Noodle Soup

This all began when Trix Render of Willow River Gallery and Restaurant asked if I would like a large Hen of the Woods mushroom.  Trix is both an extraordinary chef and talented painter. Her restaurant, tastefully decorated with paintings and … Continue reading →

Posted on Cooking in Sens on 2017-09-23 17:40:43
Cooking in Sens

Italian Style Peppers and Onions

Unlike the monopolistic, corporate suppliers of produce to U.S. supermarkets,  I don’t think our government realizes how much their Pennsylvania constituents depend on Mexico. The only bell peppers, garlic (not good), avocados and tomatoes I could find in the supermarket … Continue reading →

Posted on Cooking in Sens on 2017-09-19 17:00:52
Cooking in Sens

Ibushi Gin

Japanese cuisine fascinates me because of it’s attention to presentation as well as flavors and it’s unique style of food preparation.  I’m not talking about sushi which is, and rightly so when prepared by master sushi chefs, the very expensive … Continue reading →

Posted on Cooking in Sens on 2017-09-18 12:50:46
Cooking in Sens

Mushrooms in Port Sauce

It’s mushroom season in France with dozens of varieties of mushrooms.  Envious, I trolled the stores here and found these crimini mushrooms. I wanted to make these with sherry but ruby port was all I had.   Still good. The … Continue reading →

Posted on Cooking in Sens on 2017-09-17 16:10:40
Cooking in Sens

Well

We got back to the States on August 31st.  It’s truly a shame I didn’t have time to post the last meals we had in France.  I didn’t have a lot of time and felt a bit down about leaving, … Continue reading →

Posted on Cooking in Sens on 2017-09-13 15:41:17
Cooking in Sens

Portuguese Feiijoada

The Coco de Paimpol beans are out and I look for every excuse I can to cook them.  Our neighbor Tonio, of Portuguese persuasion, inspired my rendition of this rich, bean stew.  A while back I made a Spanish stew … Continue reading →

Posted on Cooking in Sens on 2017-08-18 09:50:35
Cooking in Sens

The Spice of Life

As an adult, I’ve always looked for variety in the food I eat; bored by the “Wednesday meatloaf” of childhood, I first found interest and inspiration in the ethnic foods of the U.S.   Travel broadened my food horizons in both … Continue reading →

Posted on Cooking in Sens on 2017-07-29 11:50:53
Cooking in Sens

Chez Les Carnivores

“You can’t serve meat as an entree!”, said a guest that we considered hanging after lunch, the guillotine being too good for him.  Hanging, not for the comment, but because he arrived a full hour late and only had the … Continue reading →

Posted on Cooking in Sens on 2017-07-24 05:30:46
Cooking in Sens

Sauce African

Our neighbor Laurent had a ravenous craving for Thai cuisine.  There are a few restaurants here, one run by a Thai lady, that purport to be purveyors of authentic Thai cuisine. Having eaten at 1 of these restaurants where my … Continue reading →

Posted on Cooking in Sens on 2017-07-19 10:20:58
Cooking in Sens

Pork Cheeks with Red Coco Beans

In France, pork cheeks are classified as “les abats” or offal because they are attached to the pig’s head.  The head, considered by no Frenchman ever as a thrown away item, is part of the stripped carcass.  I don’t even … Continue reading →

Posted on Cooking in Sens on 2017-07-03 08:20:46

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